Easy Traditional Bouillabaisse Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A French classic, this Bouillabaisse recipe is so easy to make and you can add your favorite seafood with ease.

Course: Appetizer, Dinner, lunch, Soup
Cuisine: French
Keyword: bouillabaisse
Servings: 12
Calories: 378 kcal
Author: Kellie
Ingredients
  • Juice and zest of one orange
  • 1/2 teaspoon saffron threads
  • 2 tablespoons O Organics Olive Oil
  • 1 large sweet onion diced
  • 1 fennel bulb diced
  • 3 garlic cloves crushed
  • 2 tablespoons O Organic tomato paste
  • 1/2 teaspoon saffron threads
  • 1 cup white wine
  • 8 ounces clam juice
  • 32 ounces O Organic Vegetable Broth
  • 1 28 ounce can O Organic Crushed Tomatoes
  • 3-4 sprigs fresh thyme
  • 2 pounds fresh mussels cleaned and debearded (discard any open or broken mussels)
  • 16 ounces Open Nature Scallops
  • 8 ounces jumbo lump crab meat
  • Kosher salt and fresh ground pepper to taste
  • 12-16 O Organic pita chips
  • 1 cup O Organics shredded cheddar cheese
Instructions
  1. Place the orange juice in a bowl with the saffron threads and set aside.
  2. Heat the olive oil in a large dutch oven or stock pot over medium high heat. Add the onions to the pan and cook until softened, approximately 4-5 minutes.
  3. Stir in the fennel and cook for an additional 3-4 minutes or until beginning to soften. Add the garlic and cook for 1 minute until fragrant.
  4. Stir in the tomato paste and cook until a deep Burgundy color, approximately 2-3 minutes. 
  5. Add the white wine to the pan and bring to a boil scraping the bottom of the pan with a rubber spatula to release the brown bits. Boil the wine until reduced by half.
  6. Stir the clam juice, vegetable broth, tomatoes, orange juice and thyme into the wine mixture. Bring to a boil. Turn the heat to low.
  7. Add the mussels to the pan and cover. Cook for 2-3 minutes or until the mussels begin to open. 
  8. Stir the scallops and continue to cook for 1-2 minutes. Add the shrimp and cook for an additional 1-2 minutes.
  9. Stir in the crab. Cook for 2-3 minutes or until the scallops and shrimp are cooked through.
  10. Season with salt and pepper. Keep warm while you make cheesy pita crackers.
  11. Sprinkle each cracker with shredded cheddar and melt under a boiler for 1 minute.
  12. Serve the Bouillabaisse with the cheesy pita crackers immediately.
Recipe Notes

Broth can be made up to 24 hours in advance. Bring the broth to a boil before adding and cooking the seafood. Best if served the same day.

Nutrition Facts
Easy Traditional Bouillabaisse Recipe
Amount Per Serving
Calories 378 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 58mg 19%
Sodium 1211mg 50%
Potassium 0mg 0%
Total Carbohydrates 47g 16%
Dietary Fiber 7g 28%
Sugars 8g
Protein 28g 56%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.